Honduran Yuca with Pork Skin Recipe (Yuca con Chicharron)


In Honduras, raw cabbage and cassava are seasoned with lemon juice and then topped with seasoned deep-fried pork skin (chicharrón). A hot sauce prepared of tomato and mojo is also additionally poured over the raw cabbage and cassava to prepare this traditional Honduran dish.


Honduran Yuca with Pork Skin Recipe (Yuca con Chicharron)



  • 2 lbs Cassava (yucca)
  • 10 oz chopped cabbage
  • chicharrón to taste



  • ¼ tomato sauce
  • 1 pinch of salt
  • 1 pinch of pepper and cumin
  • 2 tbsp vegetable oil
  • 1 cube chicken
  • 1 ½ cups hot water
  • onion to taste



How to cook cassava:

First, you need to cook yuca in a saucepan with enough water. Then insert a fork to check if it is already soft. After that add salt to taste and cook for about 2 minutes more. Lower it and discard the water.


For the sauce:

In the beginning place the oil in a fryer, add onion, and sauté. Then stir in tomato sauce, salt, pepper, cumin, sugar, and cube, and let the fry.

Add hot water and boil.

You can serve 8 oz cassava per dish, place the cabbage on top, then sauce and chicharrón.



Chicharrón is a dish typically consisting of fried pork belly or fried pork rinds; chicharrón also can be made from chicken, mutton, or beef.



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